Changes in sensory, biochemical and microbiological parameters of smoked shrimps (both traditional and improved) in different packages at refrigeration temperature (5 to 8°C)
Smoking or smoke curing, like drying and salt curing, is an ancient method of preservation of shrimp. The present experiment was conducted to prepare improved smoked shrimp from four species of shrimps, namely Horina (Metapenaeus monoceros), Chali (Metapena...
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| Format: | Article |
| Language: | English |
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Society of Agriculture, Food and Environment (SAFE)
2020-12-01
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| Series: | Journal of Agriculture, Food and Environment |
| Subjects: | |
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